Birria Tacos
1 photo of Birria Tacos
Ingredients
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3 lbbone-in beef short ribs
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·kosher salt
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5dried california chile peppers, stemmed and seeded
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5dried pasilla chile peppers, stemmed and seeded
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2dried ancho chile peppers, stemmed and seeded
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4 mediumtomatoes, cored and quartered
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1 smallwhite onion, quartered
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4 clovegarlic
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12black peppercorns
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1 Tbspachitoe paste (available at latin markets)
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1 pinchcumin seeds
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·freshly ground black pepper
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16 smallcorn tortillas, warmed
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·pickled red onions, for topping (below)
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·lime wedges, for serving
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PICKLED RED ONIONS:
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1 largered onion, thinly sliced
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3/4 cwhite vinegar
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3/4 cwater
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6 Tbspsugar
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1/2 tsporegano
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1/2 tspsalt
How to Make Birria Tacos
- Make Pickled Red Onions: Mix red onions, white vinegar, water, sugar, oregano, and salt in a large plastic bag; seal and shake, then refrigerate at lease 24 hours.
- Put the short ribs in a large heavy pot. Season with 3 tablespoons salt and cover with water by about 1-inch. Bring to a boil over medium heat, skimming any foam from the surface. Reduce heat to low and simmer until the meat is tender, 2 hours 30 minutes to 3 hours. Transfer the short ribs to a cutting board with a slotted spoon and let cool slightly. then shred the meat from the bone. Skim the fat off the broth in the pot; reserve the broth.
- Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, achitoe paste and cumin and process until smooth, adding water if necessary.
- Mix about 1 cup reserved broth into the chile puree, Then pour the puree thorugh a fine-mesh sieve into the pot of broth. Bring to a boil, then reduce to a simmer and cook until thickened, about 30 minutes. Add the shredded meat and simmer 10 more minutes. Season with salt and pepper.
- Use tongs to divide the meat among the tortillas. Top with pickled onions; serve with remaining cooking liquid and lime wedges.
